Sugar
Source : Sugarcane
How : Sugarcane is crushed and juice is extracted. The extracted juice is heated and filtered. Then it is crystallized to produce sugar.
Why : Sugar acts as a base ingredient in Alpenliebe toffee. It gives sweetness and base structure to the Alpenliebe toffee.
Liquid Glucose
Source : Corn Grains
How : Corn Starch is extracted from corn grains. Then corn starch is hydrolysed (enzyme hydrolysis or acid hydrolysis) to produce liquid glucose. After hydrolysis, the obtained liquid content is clarified and evaporated until the required consistency is obtained.
Why : Liquid glucose prevents the crystal formation and improves the quality of the Alpenliebe. It improves texture and smoothness.
Hydrogenated Vegetable Oil
Source : Not mentioned
How : The type of oil or the fat used in this process is not mentioned. So it can’t be defined as the methods vary according to the type of oil.. But from the name, it is clear that it is a hydrogenated oil. Thus hydrogen gas is allowed to pass through the oil to get the required consistency of oil.
Why : Hydrogenated vegetable oil gives texture and improves the brittleness of the toffee.
Sweetened Condensed Milk
Amount Added : 1.6 %
Source : Milk
How : Sweetened condensed milk is made by adding sugar to milk. Then it is heated in a pan or food processing equipment to form a thick syrup.
Why : Sweetened condensed milk provides milk flavour besides giving richness to the toffee.
Stabiliser
INS 1405
Name : Enzymes Treated Starch
Source : Starch
How : The starch used is not mentioned. Mostly, corn starch is used. Enzymes treated starch is produced by treating starch with enzymes.
Why : Enzymes treated starch stabilises the emulsion in the toffee production. It also acts as a thickener providing thick consistency which changes the texture of the Alpenliebe toffee.
Medium Fat Cream
Amount Added : 1.3 %
Source : Milk
How : Medium fat cream is produced by mixing milk with butter.
Why : Medium fat cream plays the same role as hydrogenated oil and fat in milk. It provides rich mouthfeel flavour, chewiness and improves the sensory appearance of the toffee.
Acidity Regulators
Name : Lactic Acid
Source : Starch or Molasses
How : Lactic acid is produced by the fermentation of starch or molasses by bacteria of Lactobacillus species.
Why : Lactic acid maintains the pH and acts as a preservative against yeast and fungi.
Name : Sodium Lactate
Source : Lactic acid
How : Sodium lactate is produced by reacting sodium with lactic acid.
Why : Sodium lactate gives a sour taste, maintains the pH and acts as a preservative.
Name : Sodium Bicarbonate
Source : Industry
How : Sodium bicarbonate is produced when sodium carbonate reacts with water and carbon dioxide.
Why : Sodium bicarbonate helps in maintaining the pH and also gives a softer texture to the toffee.
Emulsifier
INS 322
Name : Soya Lecithin
Source : Soybeans
How : Soya lecithin is a by-product of soybean oil production. The soya lecithin is extracted from soybean oil by-product , using different solvents (ethanol/chloroform).
Why : Soya lecithin helps to mix and hold all ingredients together. It improves the quality of the toffee.
Edible Common Salt
Type : Iodized
Source : Sea Water
How : Sea water is evaporated under sunlight to produce salt. Then potassium iodide or potassium iodate is sprayed over the normal salt to produce iodized salt.
Why : Iodized salt helps in enhancing the overall flavour profile of the Alpenliebe toffee.
Strawberry Fruit Pulp
Added Amount : 0.26 %
Source : Strawberry Fruit
How : Strawberry pulp is made by washing the strawberry and is blended well in the food processing equipment.
Why : Strawberry fruit pulp gives the strawberry flavour and colour to the toffee. The quantity used is low, how can it give strong flavour and aroma to the toffee?
Humectant
INS 422
Name : Glycerol
Source : Industry
How : The transesterification of fatty acids/oils produces glycerol. It can also form as a by-product of other fatty acid production.
Why : Glycerol's major role is to retain moisture and act as a humectant.
Colours
Name : INS 124 – Cochineal Red
INS 110 – Sunset Yellow
Type : Synthetic
Source : Industry
How : The synthetic food colours are made in industry by using multiple chemicals in multiple steps.
Why : Synthetic food colours impart colour and enhance the appearance of the Alpenliebe toffee. There are two colours used in this toffee.
INS 110 – Sunset Yellow – imparts yellow colour.
INS 124 – Cochineal Red – imparts red colour.
Flavour
Nature Identical Flavouring Substances
Flavour : Strawberry
Source : Industry
How : Nature's identical flavouring chemical structure resembles the chemical structure of the ‘Natural flavour’ such as a fruit but they are completely made in a laboratory.
Why : Nature identical flavouring imparts flavour and improves the flavour profile of the toffee.